" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak


 It seems like the minute Thanksgiving and Halloween are over we are bombarded with Christmas.
I'm still trying to get through the Halloween candy and leftovers from Thanksgiving in the freezer. I just came across two cans of pumpkin pie filling that never got used this Thanksgiving so, not wanting to make pie I searched the Internet and my cookbook library for a recipe for soup.
I came up with nothing as all the recipes called for pumpkin purée which is unsweetened (my cans contained sugar).
I decided to wing it and make my own creation. We were all really pleased with the end result. 
The sweet pumpkin really paired well with the middle eastern spices. 
Really quick to prepare this would be perfect after a long day rushing to do get Christmas shopping done in the cold.

Curried Pumpkin Soup

Splash of olive oil
Small onion diced
1 minced garlic clove
 6 cups chicken broth
2 cans pumpkin pie filling 
2 tsp curry powder
1 tsp cumin
1/2 tsp cayenne pepper

Heat the oil in a heavy soup pot.
Add onion and garlic and sautée until soft.
Add remaining ingredients and mix well.
Bring to low boil, reduce heat and simmer for about 30 minutes.
Use an immersion blender to purée onion if you wish.

Serve and enjoy!

Wine suggestion: Gewürztraminer 


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